2 lbs. skinless, boneless chicken breasts
1 lb. Chinese pea pods
1 lb. fresh mushrooms
2 c. cauliflowerets
2 c. broccoli flowerets
1 can sliced water chestnuts
1 lb. lg. dry roasted unsalted whole cashews

Coat large skillet with Pam and saute chicken breasts until tender. Cool, cover and refrigerate. When chilled, slice thinly.

Wash pea pods; remove tips and strings. Heat salted water to boiling. Add pea pods. Heat to boiling. Cook uncovered, stirring occasionally, until crisp-tender, about 2-3 minutes. Let stand one minute; drain.

Clean and slice mushrooms. Clean, remove seeds and slice peppers in thin strips. Drain can of sliced water chestnuts.

In large salad bowl, combine all ingredients listed with sesame dressing (recipe below) and toss lightly.

SESAME DRESSING:

1/2 c. vegetable oil
1/2 c. soy sauce
4 tbsp. toasted sesame seed
4 tbsp. lemon juice
2 tbsp. finely chopped onion
1 tsp. sugar
1/2 tsp. pepper

Mix all ingredients.